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Sarcodia montagneana lipid-decreasing fermented rose dregs composite jam and preparation method thereof

A technology of rose dregs and sea fungus, which is applied in the direction of food ingredients containing yeast, the function of food ingredients, food ingredients containing natural extracts, etc., to achieve the effects of preventing high blood pressure, enriching varieties, and maintaining nutritional components

Inactive Publication Date: 2016-11-09
滁州市百年食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Domestic research on the use of fruit and vegetable waste residues for food development and deep processing is mainly concentrated on apple pomace, tomato pomace, bean pomace, grape pomace, beet pomace, pineapple pomace, orange peel, pomelo peel, etc. blank

Method used

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Embodiment Construction

[0017] A kind of sea fungus lipid-lowering fermentation type rose slag composite jam is made from the following raw materials by weight:

[0018] Rose residue 150, cherry 90, tomato 7, sea fungus 8, apricot wine 2, dodder 1, zinnia 3, licorice 3, yeast 6, white sugar 35, appropriate amount of pectin, appropriate amount of agar, appropriate amount of lemon juice, appropriate amount of water .

[0019] Described a kind of preparation method of sea fungus lipid-lowering fermentation type rose dregs compound jam, comprises the following steps:

[0020] (1) Mix dodder, zinnia, and licorice, add 8 times of water, simmer for 30 minutes, filter to obtain Chinese medicinal liquid;

[0021] (2) Chop the sea fungus and soak it in almond wine to remove the fishy smell. The soaking time is 30min. After filtering, mix it with the tomatoes, add 2 times of water to make a pulp, and filter to obtain a slurry, which is ready for use;

[0022] (3) After removing the impurities from the rose sl...

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Abstract

The invention discloses sarcodia montagneana lipid-decreasing fermented rose dregs composite jam. The sarcodia montagneana lipid-decreasing fermented rose dregs composite jam is prepared from the following raw materials in parts by weight: 150 to 160 parts of rose dregs, 90 to 100 parts of cherry, 7 to 8 parts of tomato, 8 to 9 parts of sarcodia montagneana, 2 to 4 parts of almond wine, 1 to 2 parts of semen cuscutae, 3 to 4 parts of Zinnia elegans, 3 to 4 parts of liquorice root, 6 to 8 parts of yeast, 35 to 40 parts of white sugar and an appropriate amount of pectin, agar, lemon juice and water. The rose dregs and the cherry are used as main materials, and the Chinese herbal components such as the Zinnia elegans are added, so that the sarcodia montagneana lipid-decreasing fermented rose dregs composite jam has functionsof clearing away the internal heat, inducing diuresisand nourishing the liver and kidney; and in addition, the auxiliary materials such as sarcodia montagneana is adopted, so that the sarcodia montagneana lipid-decreasing fermented rose dregs composite jam has the functions for softening the blood vessel, reducing the blood fat, purifying the blood and preventing the hypertension.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sea fungus-lowering fermented rose pomace composite jam and a preparation method thereof. Background technique [0002] Rose (Rose rugosa) is a shrub of the genus Rosaceae. Rose is a good product for producing essential oils, and rose residue is a large amount of rose residue produced after extracting rose essential oil. At present, the research on roses in the literature mainly focuses on the research on essential oil extraction, aromatic substances, rose pigments and antioxidant substances. It is determined that the sugar content in rose dregs is as high as 29.5%, of which soluble sugar is 8.8%, and also contains VC, VE, β-carotene, etc. The content of common mineral elements is higher than that of cereals and many fruits, especially Ca, Fe, β-carotene, etc. The content of Mn is the most prominent; it contains a comprehensive amino acid component, the total amino ac...

Claims

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Application Information

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IPC IPC(8): A23L21/10A23L21/12A23L21/15A23L33/105A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/3262A23V2200/326A23V2200/048A23V2250/21A23V2250/5024A23V2250/5072A23V2250/60A23V2250/76
Inventor 许运龙
Owner 滁州市百年食品股份有限公司
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